Easy Way to Season and Cure Mortar and Pestle

Seasoning a mortar and pestle helps to remove any leftover debris from the manufacturing process and also helps to develop a patina that enhances the flavors of the ingredients you grind. Here's a simple guide:

1. *Clean it:* Wash the mortar and pestle with warm water and a mild dish soap. Use a brush or sponge to scrub away any residue or dust. Rinse thoroughly and let it dry completely.

2. *Rice Grinding:* Grind a handful of uncooked white rice in the mortar using the pestle. This helps to remove any leftover particles and smoothens the surface. Discard the ground rice and repeat this step until the rice remains white after grinding.

3. *Garlic Paste:* Crush a few cloves of garlic into a paste in the mortar. This helps in further cleaning and imparts a garlic aroma to the mortar.

4. *Salt Grinding:* Add a small amount of coarse salt to the mortar and grind it with the pestle until it turns into a fine powder. This step helps in scrubbing and polishing the surface.

5. *Oil Rubbing:* Coat the inside of the mortar and the grinding end of the pestle with a thin layer of vegetable oil. Use a paper towel to spread the oil evenly. Leave it for a few hours or overnight.

6. *Wipe and Repeat:* After oiling, wipe away any excess oil with a paper towel. The next day, repeat the oiling process and let it sit again. This step helps to build up a protective layer.

7. *Regular Use:* Your mortar and pestle is now seasoned and ready for use. Regularly grinding ingredients like herbs, spices, and grains will continue to build the patina and enhance the flavors of your dishes.

Remember that it's best to stick to one type of cuisine or ingredient family after seasoning, as the patina can absorb and release flavors. If you're switching between very different ingredients, consider having separate mortar and pestles.